Chicken Stuffed Pockets

Name: Chicken Stuffed Pockets
Ingredients: 1 can Crescent Roll Dough (8 Rolls); 6 ounces, weight Cooked Chicken Breast, Shredded; 1 cup Frozen Broccoli Florets, Warmed And Chopped; 2 ounces, weight Cream Cheese (regular Or Light); 23 cups Healthy Request Cream Of Chicken Soup; 1/4 cups Chopped Onion; 2 cloves Fresh Garlic, Minced; 2 teaspoons Table Salt, Or To Taste; 1 dash Black Pepper, Or To Taste

9 ingredients

13 steps

Ingredients

1 can Crescent Roll Dough (8 Rolls)
6 ounces, weight Cooked Chicken Breast, Shredded
1 cup Frozen Broccoli Florets, Warmed And Chopped
2 ounces, weight Cream Cheese (regular Or Light)
23 cups Healthy Request Cream Of Chicken Soup
1/4 cups Chopped Onion
2 cloves Fresh Garlic, Minced
2 teaspoons Table Salt, Or To Taste
1 dash Black Pepper, Or To Taste

Directions

1

Cook and shred the chicken beforehand.
2

Warm frozen broccoli and chop.
3

Set aside
4

Mix cream cheese, cream of chicken soup, chopped onion, minced garlic, salt and pepper in a large bowl.
5

Stir shredded chicken and chopped broccoli into the mixture, making sure all ingredients are well combined.
6

Separate crescent rolls into 4 rectangles.
7

When unrolled you will be able to see 4 rectangles pinch together the perforated line that runs diagonally down the rectangle to make sure none of the mixture oozes out.
8

Spoon as much chicken mixture into the center of each (you might end up with a bit left over), then close the pocket by pulling all 4 corners together at the top and pinch closed.
9

Bake at 350 degrees for 20-25 minutes.
10

Let sit for 5 minutes before serving.
11

Serves 4.
12

Enjoy!
13

*I used Western Family Reduced-fat Crescent Rolls and they turned out perfect.